Celebrating events is great – especially when you got cake to celebrate that event. In case you like chocolate and beer, this Guinness Chocolate Cake might be the perfect cake to celebrate something, anything! It’s super tasty and really easy to make. Maybe the perfect cake for you to bake for a loved one (or yourself, tbh).
Baking with beer is probably not everyone’s cup of tea – especially when it comes to sweet pastries and stuff like that. It’s not very common… which is a shame, because beer works really well in a cake batter. Especially, in combination with chocolate, you can create something really delicious! We would love to offer you all a slice of this tasty cake, so you can see for yourself, but unfortunately, that’s not possible. ;P
Why is the combination of dark beer and chocolate working so well? Good question! The flavors of chocolate and dark, full-bodied beer simply harmonize very well. Both have a certain degree of bitterness, combined with a slight sweetness. A combination that works well in cakes and other bakes.
This cake here is very easy to prepare. First, you heat the beer and butter together, so the butter can melt. Then you just have to bring everything together, one after the other, and you got yourself a smooth cake batter. Transfer that to a baking tin and bake it. Simple. When cooled, top the cake with the cream cheese frosting and throw some chocolate sprinkles on top, and you’re done! No need for time-consuming fillings or decorations. Everything is super simple.
Something that could cause problems, is the cream cheese frosting… depending on the cream cheese you are using. Cream cheese with a high water content might get very soft when combined with sugar. The sugar draws out water and can turn thick cream cheese into a runny mess. That is something you want to avoid.
What can be done? Well, the first step would be to use a cream cheese with a lower water content. Unfortunately, you don’t always know how much water it contains, so it’s always a good idea to drain the cream cheese before using it. Stirring less as soon as the sugar comes is added, also helps. In case all went wrong, you can transfer the cream cheese frosting to a fine cheesecloth* and let it sit for a while – this removes excess water quite effectively.
If you want to step it up a gear with beer and chocolate, you should perhaps take a look at our Dark Beer Chocolate Cake with Pretzels. This cake is a bit more time-consuming to prepare and also bigger. For a larger crowd of beer and chocolate aficionados. ;P If that’s all too much for you, you might want to try our Dark Beer No-Knead Bread instead. Maybe something less sweet works better for you the first time baking with beer. ;)
INGREDIENTS / ZUTATEN
For the cake:
1/2 cup (120ml) Guinness beer*
1/2 cup (120g) butter
1/2 cup (100g) sugar
1/2 cup (100g) brown sugar
1/3 cup (40g) cocoa powder
1/3 cup (80g) sour cream
1 medium egg
1 tsp. vanilla extract*
5 oz. (140g) all-purpose flour
1 1/4 tsp. baking powder
For the cream cheese topping:
7 oz. (200g) cream cheese, drained
4.2 oz. (120g) crème fraîche
3.5 oz. (100g) confectioners’ sugar
chocolate sprinkles* or similar
Für den Kuchen:
120ml Guinness*
120g Butter
100g Zucker
100g brauner Zucker
40g Kakao
80g Schmand
1 Ei (M)
1 TL Vanille Extrakt*
140g Mehl (Type 405)
1 1/4 TL Backpulver
Für die Frischkäse Creme:
200g Frischkäse, gut abgetropft
120g Crème fraîche
100g Puderzucker
Schokolade*, geraspelt
Backform Umrechner
Dir fehlt die passende Backform für ein Rezept? Kein Problem, mit diesem kleinen Rechner kannst du dir die Zutatenmengen umrechnen lassen!
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 180°C (350°F). Line a 15cm (6 inches) springform tin* with baking parchment and grease lightly. Set aside.
2. Add the beer and butter to a saucepan and heat up until the butter has melted. Let cool down for a moment, then transfer to the bowl of a kitchen machine. Add both sugars and cocoa powder and mix in. Next, add sour cream, egg, and vanilla extract and mix in. Combine flour and baking powder, add to the bowl and mix until just combined.
3. Transfer the batter to the prepared springform tin and bake for about 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean. Take the cake out of the oven and let it cool down for some time inside the baking tin, then remove and let cool down completely on a wire rack.
4. For the topping, drain the cream cheese and then mix with the crème fraîche. Add the confectioners’ sugar and mix shortly until just combined. Cut the cake horizontally in half. Place the bottom layer on a cake stand or serving plate and spread some cream on top. Place the second cake layer on top and decorate with the remaining cream. Decorate the cake with chocolate sprinkles and place the cake in the fridge until serving.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine kleine 15cm Springform* mit Backpapier auslegen und leicht einfetten. Zur Seite stellen.
2. Das Bier und die Butter in einen kleinen Topf geben und so lange auf dem Herd erhitzen, bis die Butter geschmolzen ist. Die Mischung ein wenig abkühlen lassen und dann in die Rührschüssel einer Küchenmaschine geben. Beide Zuckersorten und den Kakao dazugeben und unterrühren. Schmand, Ei und Vanille Extrakt dazugeben und ebenfalls unterrühren. Das Mehl mit dem Backpulver vermengen, zur Schüssel dazugeben und nur kurz unterrühren.
3. Den Teig in die vorbereitete Form füllen und dann für etwa 40-45 Minuten backen – mit einem Holzspieß testen, ob noch Teig kleben bleibt und den Kuchen erst herausnehmen, wenn der Zahnstocher sauber herauskommt. Den aus dem Ofen nehmen und in der Form ein wenig abkühlen lassen, dann herauslösen und auf einem Kuchengitter komplett auskühlen lassen.
4. Den Frischkäse gut abtropfen lassen und dann mit der Crème fraîche verrühren. Puderzucker dazugeben und nur kurz verrühren. Den Kuchen längs halbieren, die untere Hälfte auf eine Servierplatte legen und mit etwas Frischkäsecreme bestreichen. Die zweite Kuchenhälfte auflegen und die restliche Creme darauf verstreichen. Mit geraspelter Schokolade dekorieren und bis zum Servieren in den Kühlschrank stellen.
Craving more? Keep in touch on Facebook, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Guinness Chocolate Cake
- Prep Time: 00:30
- Cook Time: 00:45
- Total Time: 01:30
- Yield: 1 1x
- Category: Cakes
- Cuisine: International
- Diet: Vegetarian
Description
The perfect cake for all chocolate lovers! This delicious chocolate cake is made with loads of chocolate and dark beer. So good!
Ingredients
For the cake:
1/2 cup (120ml) Guinness beer*
1/2 cup (120g) butter
1/2 cup (100g) sugar
1/2 cup (100g) brown sugar
1/3 cup (40g) cocoa powder
1/3 cup (80g) sour cream
1 medium egg
1 tsp. vanilla extract*
5 oz. (140g) all-purpose flour
1 1/4 tsp. baking powder
For the cream cheese topping:
7 oz. (200g) cream cheese, drained
4.2 oz. (120g) crème fraîche
3.5 oz. (100g) confectioners’ sugar
chocolate sprinkles* or similar
Instructions
1. Preheat the oven to 180°C (350°F). Line a 15cm (6 inches) springform tin* with baking parchment and grease lightly. Set aside.
2. Add the beer and butter to a saucepan and heat up until the butter has melted. Let cool down for a moment, then transfer to the bowl of a kitchen machine. Add both sugars and cocoa powder and mix in. Next, add sour cream, egg, and vanilla extract and mix in. Combine flour and baking powder, add to the bowl and mix until just combined.
3. Transfer the batter to the prepared springform tin and bake for about 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean. Take the cake out of the oven and let it cool down for some time inside the baking tin, then remove and let cool down completely on a wire rack.
4. For the topping, drain the cream cheese and then mix with the crème fraîche. Add the confectioners’ sugar and mix shortly until just combined. Cut the cake horizontally in half. Place the bottom layer on a cake stand or serving plate and spread some cream on top. Place the second cake layer on top and decorate with the remaining cream. Decorate the cake with chocolate sprinkles and place the cake in the fridge until serving.
Notes
It’s time to whip up something delicious!
Links marked with an asterisk (*) are affiliate links (advertising/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.
